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Moroccan fish

Moroccan fish Cook Expert

Preparation : 30 min Resting : 2 hr
Cooking : 55 min Equipment :
Difficulty :
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Serves 6-8 personnes :
800 g firm white fish (cod, grouper, hake, etc.)
½ preserved lemon, chopped
50 ml olive oil +1 drizzle
2 onions, quartered
2 carrots (200g)
1 courgette (200g)
1 aubergine (200g)
1 turnip (80g)
150 g cooked chickpeas
2 tbsp ras-el-hanout
1 tsp ground turmeric
pinch saffron
salt, 5 peppercorn blend
300 ml fish stock
50 g raisins
1Cut the fish into 3-4cm pieces, removing any bones. Place in a salad bowl with
the preserved lemon and olive oil; marinate* in the refrigerator for 2 hours.
2Meanwhile, chop the onions using the EXPERT programme, 20 seconds/speed 13.
If necessary, push the mixture down.
3Add a drizzle of olive oil and restart the EXPERT programme, 5 minutes/
speed 3/120 °C.
4Cut the vegetables into large cubes. Add the vegetables, chickpeas, spices, pepper
and salt to the metal bowl. Add the fish stock and a little water, if necessary, to
barely cover the vegetables; run the EXPERT programme, 40 minutes/
speed 1A/100 °C.
5Add the fish pieces and raisins; restart the EXPERT programme and continue
cooking for 10 minutes/speed 0/100 °C.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You can replace the preserved lemon with lemon paste.


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